Preheat oven to 425. Slice about 1/4 inch from top of each garlic head to expose garlic cloves. Place in center of deep dish baker; surround with bell pepper wedges. Spray garlic and bell pepper with olive oil using kitchen spritzer; cover with aluminum foil. Bake 40-45 minutes or until garlic is soft; cool completly.

Place cream cheese in small batter bowl; microwave on high 30 seconds until softened. Whisk vigorously until smooth using stainless steel whisk.

Cook's Tip: Substituting reduced-fat (Neufchâtel) cream cheese and light mayonnaise for the cream cheese and mayonnaise reduces the calories to 150 and total fat to 10 grams per serving. If desired, 2 cans (6 ounces each) white crabmeat, drained and flaked, can be substituted for the imitation crabmeat. Cut shapes from red bell pepper using Creative Cutters for an attractive garnish.

I grill chicken on grill pan and then chop chicken. Soften cream cheese and add dressing and hot sauce. Mix chicken in and transfer to keep dish baker. Bake at 350 for 25-30 min. Transfer into medium SA bowl and fondue it (put tea light under it) and place on Hospitality Stand. Put medium bowl in center and 2 small bowls on either side. Cut celery and baby carrots and place in small bowls. Light the candle under center medium bowl and place crackers on rectangle platter.